Directions: In a small bowl, soak the apricots in the rum for at least 30 minutes.
Strain and reserve the excess rum. Preheat the oven to 350 degrees.
Grease a 10 by 5-inch loaf pan. In a mixing bowl, beat the eggs with a
whisk. Stir in the honey, vegetable oil, grated lemon and orange peel,
juice, sugar, salt, and apricot jam. Sift the flour and baking soda
into another bowl. Add the flour alternately with the rum to the honey
cake mixture. Fold in the apricots. Scoop the batter into the prepared
pan and sprinkle with the nuts. Bake on the lower oven rack for 50 to
55 minutes, or until the center of the cake is firm when you press it.
Remove from the oven and cool on a rack. Yield: 1 cake Converted by
MC_Buster. Per serving: 1998 Calories (kcal); 120g Total Fat; (55%
calories from fat); 29g Protein; 190g Carbohydrate; 374mg Cholesterol;
2929mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0
Vegetable; 2 1/2 Fruit; Recipe by: COOKING LIVE SHOW #CL9381
Converted by MM_Buster v2.0n.